Carrot Pickle
This is one of the most commonly served accompaniments with rice and vegetarian dishes in mosques especially in East Africa.
Ingredients
2lb finely sliced carrots (Julienne)
4 sliced green chillies (optional)
1 raw green mango sliced (optional)
2 tbs oil
1 tsp whole mustard seeds
3tbs tomato ketchup or 1 tbs tomato puree
½ tsp freshly ground/powder garlic
1 tsp salt
2 tbs fresh/bottled lemon juice
Method
- Place the carrots in a deep bowl, add enough boiling water to cover, soak carrots for 10 mins, then drain in a colander and return to the bowl.
- Add green chillies and mango slices if using.
- Place the oil in a frying pan, add mustard seeds, when sizzling, add tomato ketchup/puree, garlic, salt and cook for 1min, keep stirring. (Tarka)
- Add mixture onto carrots, add lemon juice, mix well and refrigerate to cool before serving.
Will keep in the refrigerator for up to 8 weeks.
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